Aubergine & chickpea curry

Aubergine & chickpea curry

To vary this dish try using Asda Korma or Tikka Curry Paste instead of Balti to make a tasty change.

By , 21 September 2015

(4 votes)

Aubergine & chickpea curry

  • 35 Mins

  • Serves: 4

Nutritional Info
Each 403g serving contains

  • Energy

    1243KJ

    297KCAL

    15%

  • Fat

    13g

    med

    18%

  • Saturates

    2g

    low

    10%

  • Sugars

    13g

    low

    14%

  • Salt

    1.5g

    med

    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 308kJ/74kcal.
Ingredients
  • 1 large onion, chopped
  • 1 tbsp sunflower oil
  • 2 aubergines
  • 200g green beans
  • 100g carrots, sliced
  • 570g jar Asda Balti Curry Sauce
  • 400g can chickpeas, drained and rinsed
  • 2 tbsp fresh coriander
  • Asda Naan Bread, to serve
Method

  • Cook the onion in the oil until soft but not coloured.

  • Cut the aubergines into cubes. Add to the pan and cook over a very low heat, stirring gently for 2-3 minutes.

  • Add the green beans, carrots and the jar of curry sauce. Bring to the boil, cover and simmer for 10 minutes.

  • Pour in the chickpeas and simmer for another 10 minutes.

  • Sprinkle with the fresh coriander and serve with naan bread.